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Whole Filet Mignon with Rum-Red Chile Sauce Recipe

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This recipe for Whole Filet Mignon with Rum-Red Chile Sauce is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Rum-Red Chile Sauce:
2 tbsp. unsalted butter
1 tbsp. olive oil
3 shallots, minced
1 tbsp. minced garlic
1 c. Meyer's dark rum
3 c. chicken stock
2 tbsp. ancho puree
2 tbsp. molasses
Salt and pepper, to taste

Whole Fillet Mignon:
1 3 - 4 lb. whole fillet roast
1 tbsp. mince fresh thyme
1 tbsp. minced fresh rosemary
1 tbsp. Montreal Steak Seasoning
(mix seasonings in small bowl)

1 tbsp. Worcestershire Sauce combined with
1 tbsp. A1 Steak Sauce
Directions:
Directions:
Rum-Red Chile Sauce:
Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

Whole Fillet Mignon:
Combine sauces and paint onto roast. Sprinkle all of seasoning mixture over all sides of roast and wrap in plastic wrap.
Refrigerate 1 - 4 hours.
Grill over hot grill to desired doneness --
130º - medium rare - 15 to 20 minutes
Personal Notes:
Personal Notes:
Serve with Wild Mushroom Rice and Sauteed Baby Spinach both in Vegetable Section.

 

 

 

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